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Pumpkin pie

Posted: Tue Nov 20, 2007 5:19 pm
by Cat
Just tried to make some pumpkin pie in honour of some Americaaaan xchange teachers we have over. Stuff boils down to orange gloop, skins dredge out of gloop nice and easy. Add spices, smells good! Add butter and sugar. Taste.


Currently slicing bananananas and setting butterscotch instant whippything to fill pastry case instead.

What did I do wrong? I tried to sieve it, but it wouldn't. It was a puree, albeit a slightly fibrous one. (I blew up 2 blenders in the summer trying to use rainbow chard in soup, so am currently between blenders.)

Posted: Tue Nov 20, 2007 5:27 pm
by Sophia
Hate to say this Cat, but in my opinion pumpkin pie doesn't really taste of pumpkin, unlike roast pumpkin slices. I would describe the pumpkin gloop as vehicle for the eggs, cream, butter, spices, etc. you choose to put into it.

Having said this, I rather like it myself. Have never needed to puree the pumpkin but do tend to boil it for quite a long time. Most successful batch I ever did was done over night using slow cook function on oven.

Soph :D

P.S. How an earth did you manage to get Rainbow Chard so tough as to kill two blenders? :D

Posted: Wed Nov 21, 2007 12:32 pm
by Cat
I think it was the stalks. That and a certain supermarket's value blender!
(I don't much like rainbow chard, but it's so pretty!)

Posted: Wed Nov 21, 2007 3:47 pm
by Sophia
My experience is it is best picked when very young and stir fried which gives you the pretty colours and a better flavour.

Soph :D

Posted: Sat Feb 09, 2008 6:33 pm
by Shadowcat
Sorry, a bit late on this but my American DIL uses pumpkin puree out of a tin! (And I still don't like it very much!)